No holiday without the pleasures of the table, that goes without saying! And when the ingredients are healthy, tasty and come from local production, it's even better! Discover our best recommendations...
Les Plats Canailles de la Bleue Maison
Anne et Richard Thiry
7 rue du Pont d'Oye
B-6720 Habay-la-Neuve (Habay)
Web : http://www.lesforges.be
Tel : +32(0)63 42 42 70
Everything invites to the table, worthy of fine cuisine. The motto: "Feast and have a good blow-out in this Blue House". Richard, helped in the kitchen by Christopher Lamotte, offers you a very tasty cuisine made of fine, fresh and respected products. A simple dish but always good.
Anne and Richard Thiry welcome you in the "Forges du Pont d'Oye" in a family and festive ambiance. Surrounded by water and greenery, this house is yours! The setting is clean, the welcome personalized. It can only give you hopes! They run a dynamic young team, friendly and smiling. They welcome you in a "coarse" ambiance exploding with happiness. The hotel "Les Adillières du Pont d'Oye" welcomes you each day with reasonable prices and formulas for your sojourns and seminars...yes...yes...yes.
Run by: Anne and Richard Thiry
A young partridge roasted in a casserole of large shallots, garlic and potatoes in their juices, sprinkled of Péket de Namur and Juniper bays
Our the famous lobster ... Aaaah ... This lobster cooked in a cream with tarragon, fresh vegetables of the day, pilaw rice.
« Trendy » menu for 35 € (starter, main course, desert) drinks excluded for groups or individuals: choice between 3 starters, 3 main courses and 3 deserts depending on the market.
tartare of gambas on a carpaccio of beetroot, lamb's lettuce and fresh coriander, dressing of fried chicken sauce.
The irresistible house-smoked ham on the bone, finely cut, with "iceberg" lettuce and Provençal melon, dressing of spring onions.
Duck's foie gras cooked in a cloth and its cream of foie gras and beetroot caramel and Xerxes vinegar, toasted brioche ( 5 € supl.)
On a bed of sauerkraut, a roasted fillet of bass, horse radish cream, potato marbles and pink radish.
On a bed of tagliatelles with mild Herve shavings, scallops of veal kidney and cooking juice with juniper.
A fillet of roasted corn-fed chicken, some "al dente" pasta with green asparagus and truffle oil, Reggiani parmisiano shavings (5 € supl.)
Soup of exotic fruit, caramelized pineapple brunois, vanilla ice cream and milk emulsion
Verrine Pana Cota with orange segments in tea
Delicate dark Manjari chocolate mousse with a touch of mint, vanilla bourbon ice cream.
2 themed menus at 62 € (house cocktail, 4 course menu, half litre wine and coffee offered) depending on the dates of the gourmet calender:
Sucrine lettuce leaves stuffed with a tartare of daurade with cucumbers, avocados and shallots, cream of chives with coconut milk.
Our famous whole lobster...
Aaaah...This whole baby lobster cooked in a floweret cream with tarragon, small vegetables from the market, pilaw rice.
A fresh cheese...
Out of its strainer, a fresh cheese with garden herbs, lace of spelt bread with dry herbs, seeds of caraway, pumpkin and pepper.
The coolness of a tender iced nougat, its coulis and green lemon peel.
Moka and its biscuits
3 "Child's menu" (served every day of the week)
For the little devils under 8: € 9
For little devils from 9 to 12: € 15
Rib steak and dauphine potatoes
Vanilla ice cream and chocolate sauce
- Parking nearby
- Cooking by the owner